Abstract
► The phenolic content of olive fruits is important for a variety of reasons. ► Olive oil is a key component of the traditional Mediterranean diet. ► Virgin olive oil is unique amongst other vegetable oils because of phenolic compounds. ► Olive oil phenolics also contribute to the characteristic taste and the high stability.
Phenolic compounds in olive fruit and oils obtained from Ayvalık, Domat and Gemlik olive varieties collected at different ripening periods were evaluated by High Performance Liquid Chromatography (HPLC). Gallic acid and p-cumaric acid were identified for Ayvalık and Domat at each period of ripening, respectively. In addition, gallic acid, p-cumaric acid, sinapinic and apigenin acids were detected in Gemlik olive fruit. Hydroxytyrosol, rutin, oleoropein, luteolin, tyrosol, vanilic acid and gallic acid in Ayvalık olive fruit in all ripening periods were determined. The tyrasol contents varied between 0.18 to 1.57mg/kg. Luteolin contents of olive oils ranged at the levels between 0.12 to 2.28mg/kg. In contrast, oils had the lowest syringic, p-cumaric, chlorogenic and ferulic acids. Vanillic acid contents of oils ranged between 0.08 to 2.38mg/kg.